One list, 5 meals: Pasta with Chicken, Peas and Grated Nutmeg

2 breasts of chicken
A dash of rapeseed oil
2 tsp of grated nutmeg
Pasta for four

2 cloves of garlic, finely chopped

2 handfuls of peas

1 egg yolk

4 tbsp of milk

100g of parmesan, grated

100g of cheddar, finely grated

Toss the chicken breasts in some oil, seasoning, and half of the nutmeg and roast in an oven until cooked through. 

Once it is cool enough to handle, slice into bite-size pieces.

In the meantime, put the pasta on to boil in lightly salted-water and drain when cooked.

Heat another dash of the oil and fry the garlic until it is just about to change colour. Stir in the peas until they are heated through then stir through the pasta.

Stir the egg yolk and milk together in a bowl until they are completely combined. 

Stir this through the pasta as well as the parmesan.

Top with the chicken, cheddar cheese, and sprinkle over the rest of the nutmeg.

2. Salmon with Sesame and Cucumber Salad

4 tbsp of soy sauce

2 tbsp of honey

4 tbsp of white wine vinegar

1 cm piece of ginger very finely chopped or grated

1 clove of garlic, crushed

4 darns of salmon

1 cucumber, thinly sliced with a potato peeler

Rice for four

Handful of sesame seeds, toasted

A drizzle of sesame oil

Mix your soy sauce, honey, vinegar and ginger together. Set half of it aside for later. 

Pour the other half into a bowl and place your fillets into the bowl making sure the flesh is completely coated in the marinade. 

Set this aside in the fridge for at least an hour.

Put the rice on to boil in lightly-salted water and drain when cooked.

Pre-heat your grill. Place the fillets on a sheet of tinfoil, skin side down, under the grill and cook until they are done the whole way through. 

This will vary depending on the thickness of the fish but about eight minutes should do.

Toss the cucumber and the sesame seeds in the sauce you had set aside. Serve the salmon with the rice and cucumber and drizzle a little sesame oil over the lot.

3. Pepper and Courgette Lasagna

1 red pepper, sliced

2 cloves of garlic, sliced

1 courgette, sliced

A dash of rapeseed oil

40g butter

40g of flour

750 mls of milk

100g of parmesan, grated

600g of tomatoes, sliced

About 12 sheets of lasagna, soaked in boiling water until soft

A large handful of basil leaves

Toss the red pepper, garlic and courgette in some olive oil and roast in the oven until they are almost cooked through.

Im the meantime melt your butter in a saucepan and add the flour. Stir and cook for about three minutes. Slowly start to add the milk a little at a time. 

Stir continuously so there are no lumps. Stir in all the milk in the same way. Add most of the parmesan and allow to melt. Set aside.

Place a layer of tomatoes in the base of an ovenproof dish. Add a layer of the roasted vegetables and some basil, then a layer of softened pasta sheets. 

Spread some sauce on top and repeat. Do this two more times so you have three nice layers. Spread a layer of sauce on the top and sprinkle with the remaining cheese.

Bake in the oven, pre-heated to 180 degrees, for about 25 minutes until it is cooked through. Cover with foil halfway through if you feel it might burn.

4. Chicken Noodle Soup

One list, 5 meals: Pasta with Chicken, Peas and Grated Nutmeg

A dash of sesame oil

2 chicken breasts, sliced

900ml of stock

4 cloves of garlic, very finely chopped

About a thumb size piece of ginger, peeled and finely chopped

1 green chilli , thinly sliced

About 100g of noodles

2 spring onions, finely chopped

A large handful of sweetcorn

2 tbsp soy sauce

Coriander leaves, chopped

Fry your sliced chicken in some sesame oil until it has browned. Pour the stock into the pan and bring to the boil. 

Turn down the heat and add the garlic, ginger, and half of the chilli and leave to simmer for a further 15 minutes.

In the meantime, boil your noodles in a separate pot and drain when they are cooked.

Add the rest of your green chilli, spring onions, sweet corn and soy sauce to the soup and leave to simmer away for another five minutes. Make sure the chicken is completely cooked through. Taste and season.

Place a scoop of noodles into the bottom of each of four bowls, ladle your chicken soup over each and sprinkle with coriander.

5. Stir-fried Vegetables with a hint of Lime

One list, 5 meals: Pasta with Chicken, Peas and Grated Nutmeg

Rice for four

1 large red pepper, sliced

1 courgette, sliced

1 red chilli, sliced

A thumb-size piece of ginger, sliced

4 cloves of garlic, sliced

1 onion, thinly sliced

2 tsp of light soy sauce

Zest of two limes

Put the rice on to boil in lightly-salted water and drain when cooked.

Heat the oil until it is really hot in a large frying pan or wok. 

Fry the pepper, courgette, chilli, garlic, and onion quickly over the high heat until they are cooked. Stir in the soy sauce and taste.

Serve with the rice and the lime zest sprinkled on top.


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